Sticky Toffee Pudding
Directions
- 1Remove the pits from the dates, pour boiling water over the chopped dates, and allow the mixture to steep for approximately 20 minutes.
- 2Blend the mixture until it’s smooth.
- 3Preheat your oven to 180ºC/160ºC Fan and prepare a baking dish, preferably around 1.5L (approximately 30x25cm).
- 4In a mixing bowl, combine unsalted butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and golden syrup.
- 5Mix until just combined, being careful not to overbeat.
- 6Gradually add the date and water mixture along with the milk, stirring until smooth.
- 7Pour the batter into the prepared baking dish and bake in the oven for 35-40 minutes or until a skewer inserted into the pudding comes out clean.
- 8While it bakes, prepare the sauce. In a large saucepan, combine all sauce ingredients and heat while stirring until the sugar is dissolved and the butter is melted and fully incorporated.
- 9Bring the sauce to a boil and continue stirring for 1-2 minutes until it slightly thickens.
- 10Pour half or most of the sauce over the baked pudding.
- 11Serve the pudding with ice cream, and drizzle the remaining sauce over the top.
Ingredients
- 175 g dates
- 175 ml boiling water
- 75 g unsalted butter
- 175 g brown sugar
- 250 g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 75 g golden syrup
- 3 medium eggs
- 125 ml whole milk
- 75 g unsalted butter
- 75 g brown soft sugar
- 2 tbsp golden syrup
- 1 tsp vanilla extract
- 150 ml double cream
Equipment
baking dishblendersaucepanwhisk
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